Search results

Meh, mead really doesn't improve as much as people claim it does. It tasted surprisingly watery. I got rid of it and had a beer instead.

From what I've heard about the monks that brew in Belgium and the Netherlands they are all very modern. Apparently the reason is that they can brew faster with a modern brewery (and they don't have to dump out nearly as many bad batches) which means they have more time left for their real tasks...

Or just dump the wort in the same corner and see what happens.

Competition amongst the different types of yeast will eventually be the death of one of them. Perhaps when you make a low gravity starter and aerate well you might see a new genus of yeast form and come out on top. Inbred yeast types are generally weaker than "mutts". You may compare this to...

And it's been done before. I know of at least 1 brewer here in the Netherlands who does it. Adding the nutrients really helps by the way, remember that shrooms are funghi too ;)

I think those are in the first picture.

Add some yeast nutrients to the spent grains and mix well, then gently lower a nice edible mushroom on top of it and leave it there for a few hours. The spores will settle into the mush, leave the mushroom where it is and put the whole thing in the basement for a few weeks. Then have a look...

I get the feeling he steeped it (normally at 150F), he let others do the brewing (hence the 7 lbs of lme) :)

Belgian beer is great, they sell it in supermarkets here :P

Interesting that this seems to happen to everybody...

What''s up with witbier specialty grain? Typically pilsmalt and wheatflakes or wheatmalt will do just dandy... Neither is particularly expensive and you eliminate the risk caramelized LME.

Isn't there a kosher variety of gelatin? I suppose you could make gelatin without using pork and there's no dairy involved...

What the correct term... "top fermenting"? You know, the kind of yeast that does it's work at just below room temperature... The fruity esters kind...

Hi, Me and one of my roommates made our first AG today. We wanted to make a witbier with ~4.5% ABV and not overly much bitterness. In other words, fizzy yellow beer with a good "nose" and an excuse to make beer with a haziness without having to explain to people that some haze won't kill them...

What type of fridge do you have? Will its producer give you it's schematics when you ask nicely? Perhaps it's even out there on the intarwebs :) To give the fridge a bit of an edge you could mount one or two 120mm fans on the cooling grid on its back. They use something like 12V and introduce a...

The brewspace and the piping will need to be VERY well insulated because a small fridge like that will have a rather limited capacity to remove heat from all that extra space. So long as you watch out not to puncture any of the coolant lines you should be fine.

Why filter at all?

Doesn't that jsut mean that you can use the filter multiple times? Alternatively you could just pop it on craiglist and make some money of course.

Filter your beer, it will be clear.

Yes. Be careful, the fermentation might take off in a big way and gush all over the place.